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Frittatas are one of the most versatile dishes in the culinary world, celebrated for their ability to seamlessly transition from breakfast to brunch and even dinner. This egg-based dish can be customized with a variety of ingredients, making it a perfect canvas for showcasing seasonal produce and pantry staples alike. Among the myriad of frittata offerings, the Savory Caramelized Onion and Mushroom Frittata stands out as a delightful combination of rich flavors and satisfying textures.

Caramelized Onion and Mushroom Frittata

Discover the joy of cooking with the Savory Caramelized Onion and Mushroom Frittata, a versatile dish perfect for any meal. This delightful frittata features sweet caramelized onions, earthy mushrooms, and vibrant spinach, all brought together with fluffy eggs and a touch of Parmesan cheese. Whether enjoyed for breakfast, brunch, or dinner, this nutrient-packed meal is easy to prepare and bursting with flavor. Dive into the recipe and elevate your culinary skills with this comforting dish!

Ingredients
  

6 large eggs

1 medium onion, thinly sliced

8 ounces cremini or button mushrooms, sliced

1 cup fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese

1/4 cup milk

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and black pepper, to taste

Fresh herbs (such as thyme or parsley), for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for the frittata.

    Caramelize the Onions: In a large oven-safe skillet, heat 1 tablespoon of olive oil along with the butter over medium heat. Once the butter has melted and started to bubble, add the thinly sliced onion. Cook, stirring occasionally, for about 15 minutes, or until the onions become soft and develop a golden-brown color. Once done, remove the onions from the skillet and set them aside.

      Sauté the Mushrooms: In the same skillet, add the remaining tablespoon of olive oil. Then, introduce the sliced mushrooms to the pan. Sauté for approximately 5-7 minutes, or until the mushrooms are tender and beautifully golden. Season with a pinch of salt and black pepper to enhance the flavors.

        Combine Sautéed Ingredients: Return the caramelized onions to the skillet, then toss in the chopped spinach. Cook for an additional 2 minutes, stirring gently until the spinach wilts and integrates with the mushroom-onion mixture.

          Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, and a pinch of salt and black pepper. Make sure the mixture is well combined and free of streaks of egg white for a uniform texture.

            Blend Ingredients: Pour the egg mixture over the caramelized onions, sautéed mushrooms, and wilted spinach in the skillet. Gently stir everything together to ensure an even distribution of veggies throughout the egg mixture.

              Cook on Stovetop: Place the skillet back on the stove over medium heat. Allow the frittata to cook for about 3-4 minutes, or until the edges begin to set and firm up slightly.

                Bake in the Oven: Carefully transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata puffs up and is fully set in the center. A toothpick inserted into the center should come out clean.

                  Serve and Enjoy: Once done, let the frittata rest for about 5 minutes before slicing. Garnish with fresh herbs for a pop of color and flavor. Cut into wedges and enjoy warm or at room temperature!

                    Prep Time: 10 mins | Total Time: 45 mins | Servings: 4

                      Optional Presentation Tips: For a lovely presentation, serve the frittata slices on a rustic wooden board or bright serving platter, garnished with additional fresh herbs and a side of mixed greens or a light salad.